Meat grinder GASTROBACK 41407 — 2100 W, stainless steel housing, 2.5 kg/min throughput

GASTROBACK 41407 is a stainless steel meat grinder with a 2100 W motor designed for efficient processing of fresh meat. The unit delivers a throughput of up to 2.5 kg per minute and combines a corrosion-resistant housing with stainless steel cutting parts to ensure hygienic operation and straightforward cleaning. Compact footprint (366 × 184 × 317 mm) and a weight of 5.4 kg make this model suitable for small commercial kitchens or home use where reliable daily performance is required.

Advantages

The 2100 W motor provides strong, continuous power for consistent grinding of different meat types. Stainless steel housing and blades increase durability and maintain food safety by resisting corrosion and facilitating cleaning. Two-speed operation allows control over grinding performance for coarse or finer textures, while the compact dimensions and moderate weight aid placement on counters and storage when not in use.

Suitable for

• Preparing minced meat for burgers and meatballs
• Making fresh sausage mixes
• Grinding meat for casseroles and stews
• Small-scale commercial kitchens and catering prep
• Home kitchens requiring professional-grade throughput

Key specifications

• Power: 2100 W
• Number of speeds: 2
• Throughput: up to 2.5 kg/min
• Material: stainless steel housing and cutting parts
• Weight: 5.4 kg
• Dimensions (W × D × H): 366 × 184 × 317 mm
• Product colour: stainless steel

How to use

Place the GASTROBACK 41407 on a stable, level surface and ensure the appliance is switched off before connecting to power. Prepare and trim meat into appropriately sized pieces to fit the feed chute, then use the pusher to guide meat into the grinder while selecting the desired speed for coarse or fine grind. After processing, switch off and unplug the unit before disassembling cutting parts for cleaning according to the manufacturer's hygiene guidance. Allow components to dry fully before reassembly and storage.

Recommendations

For best results, keep meat chilled but not frozen, work in small batches to maintain consistent feed, and use the lower speed for tougher cuts or when a coarser texture is wanted. Regular cleaning of the stainless steel blades and housing will preserve performance and hygiene.